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Seared Scallops in Pesto Cream
Seared Scallops in Pesto Cream pairs buttery, tender scallops with a lush, basil-forward sauce balanced by briny capers and a hint of pepper. The silky cream rounds everything out for a rich yet bright bite. Ideal for a quick weeknight dinner or an elegant date-night entrée, especially served over pasta, rice, or with crusty bread.
- Prep5 mins
- Cook10 mins
- Serves4
- DifficultyEasy
- 1
Season the scallops with salt and pepper, then coat them in flour.
- 2
Melt butter in a skillet over medium heat and add the scallops.
- 3
Cook for 1 to 2 minutes per side.
- 4
Add the pesto and capers; stir to combine well.
- 5
Stir in the heavy cream and bring to a boil.
- 6
Remove from heat and serve.
- Calories 372.02 kcal Moderate
- Protein 20.63 g Good Source
- Carbs 6.47 g Moderate
- Total Fat 27.97 g High
- Saturated Fat 16.16 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 115.1 mg High
- Sodium 296.37 mg Moderate
- Fiber 0.19 g Low Source
- Sugar 0.06 g Low Source
- Added Sugar 0.0 g Low Source
- Calcium 63.58 mg Low Source
- Iron 0.61 mg Low Source
- Potassium 47.8 mg Low Source
- Vitamin A 45.66 mcg_rae Low Source
- Vitamin C 3.95 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Shellfish 🦐
- Milk 🥛
- Wheat 🌾
- Gluten